First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 7077 | 2017-06-08 16:56:57 | 68.45 | 98% |
| 5145 | 2017-03-02 23:32:14 | 59.29 | 91% |
| 3391 | 2016-12-19 12:31:57 | 45.83 | 90% |
| 2747 | 2016-12-04 13:05:59 | 47.86 | 89% |
| 1545 | 2016-10-30 17:30:52 | 34.17 | 89% |
| 601 | 2016-10-08 20:53:44 | 35.09 | 92% |